Guacamole and Roasted Jalapeño Grilled Cheese

“My goal was to combine two of my favorite foods: guacamole and grilled cheese. I made a simple, yet tasty, guacamole that doesn’t overshadow the deliciousness of the Tillamook Monterey Jack Cheese. The result? A creamy, fresh-tasting grilled cheese unlike anything you’ve ever tried!” - Angela Williamson of Fab Find Foodie

Ingredients

• 6 slices Goldminer California Sourdough Square Bread (slices are approximately 6 inches long)
• 6 slices Tillamook Monterey Jack Cheese
• 3 medium-sized avocados
• 6 tablespoons unsalted butter
• Juice of half a small lime
• ½ of a jalapeño, roasted and rough chopped
• 1 tablespoon green onion, sliced (green part only)
• 1 teaspoon red onion, minced
• 1 clove garlic (use a garlic press)
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly cracked black pepper

Preparation

Roast the jalapeño
Cut jalapeño in half and remove seeds and ribs. Place on a small baking sheet lined with foil. Put baking sheet underneath the broiler and roast for 5 minutes, or until skin is bubbly and darkened. Immediately place in a small bowl and cover with saran wrap. After 5 minutes, remove jalapeño and remove the outer skin. Chop one of the jalapeño halves and set aside.

Prepare the guacamole
Scoop the center of 3 medium-sized avocados into a small bowl and gently mash together, leaving it fairly chunky. Add the fresh lime juice, green and red onion, garlic, and jalapeño and mix. Add salt and pepper.

Assemble the sandwich
Preheat a non-stick skilled on medium heat.  Butter one side of 3 slices of bread. Spread 3 tablespoons guacamole on each of the dry sides of the bread. Place buttered side of bread with guacamole down in preheated pan. Top with 2 slices of cheese and second slice of bread. Butter the top of the bread. Cook for 2-3 minutes, until bottom side of the bread is golden brown. Flip the sandwich over with a spatula and cook an additional 2 minutes until the bread is golden brown. Allow grilled cheese to sit for one minute before cutting in half.